Chicken liver stewed with sour cream

4 servings

45 minutes

Chicken liver stewed with sour cream is a tender and aromatic dish from European cuisine. This recipe perfectly combines ease of preparation with rich flavor. The liver, rich in iron and beneficial microelements, becomes tender through stewing in sour cream, while khmeli-suneli adds spiciness and depth of flavor. The slight acidity of the sour cream softens the characteristic taste of the liver, creating a harmonious balance. A side dish of buckwheat or pasta highlights the richness of the dish, making it a nutritious and cozy choice for a family dinner. Chicken liver is especially popular in Eastern European cuisines, where it is valued for its health benefits and accessibility. The simplicity of preparation makes this recipe a favorite among home cooks, while its delicate taste wins over even those who are usually skeptical about offal.

Energy value per serving

• Calories: 574.6
• Proteins: 45.7g
• Fats: 40.2g
• Carbohydrates: 7.4g

Ingredients

• Chicken liver: 900 g
• Onion: 1 pc
• Sour cream 20%: 300 g
• Khmeli-suneli: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Sunflower oil: 2 tbsp

Cooking steps

1. Wash the liver and cut it into small pieces.

   Required ingredients:

   • Chicken liver: 900 g

2. Chop the onion finely.

   Required ingredients:

   • Onion: 1 piece

3. Pour sunflower oil into the pan, and when it heats up, add the onion. After 4 minutes, add the liver, season with salt, pepper, and sprinkle with khmeli-suneli. Fry for about 15 minutes. Add sour cream and simmer covered for 5-10 minutes over medium heat.

   Required ingredients:

   • Sunflower oil: 2 tablespoons
   • Onion: 1 piece
   • Chicken liver: 900 g
   • Salt:  to taste
   • Ground black pepper:  to taste
   • Khmeli-suneli: 2 tablespoons
   • Sour cream 20%: 300 g

4. Buckwheat and pasta are the best side dishes.